Lemon Vegetable Rice Recipes

LEMON VEGETABLE RICE

Lemon Vegetable Rice image

Make and share this Lemon Vegetable Rice recipe from Food.com.

Provided by Pebbles

Categories Long Grain Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup extra virgin olive oil
1 tablespoon finely minced garlic
1 small yellow onion
1 medium carrot
3 1/2 cups water
1 1/2 cups long grain rice
2 lemons
4 scallions
mint (optional) or parsley (optional)

Steps:

Heat oil in pot over low heat.
Dice carrot and onion about 1/4 inch.
Add to pot and saute 10 minutes.
Add garlic, cook 3 minutes.
Season with salt and pepper to taste.
Finely zest and juice both lemons.
Bring water, zest and lemon juice to a boil in same pot.
Stir in rice, reduce heat and simmer covered until water is absorbed, about 20-25 minutes, fluff. Sprinkle with parlsey or mint and chopped scallions.

ZESTY LEMON RICE

Zesty Lemon Rice image

Delicious and whole ingredients - great lemon flavor, but not overbearing. I skipped the dill (didn't have) and olive oil, and it was still fluffy and flavorful

Provided by Erin

Categories Side Dish Rice Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 tablespoon olive oil
4 green onions, chopped, white and green parts separated
3 cloves garlic, minced
1 teaspoon lemon zest
1 cup long grain rice
¼ teaspoon turmeric powder
salt and ground black pepper to taste
1 cup low-sodium vegetable broth
1 cup 2% milk
3 tablespoons lemon juice
1 tablespoon chopped fresh dill

Steps:

Melt butter and oil together in a nonstick pan over medium heat. Add white parts of green onions and cook for 1 minute. Stir in garlic and lemon zest. Cook and stir until fragrant, about 30 seconds. Add rice. Season with turmeric, salt, and pepper. Cook and stir for 1 minute.
Stir vegetable broth, milk, and lemon juice into the pan with the rice mixture and bring to a boil, about 5 minutes. Reduce heat to a simmer, cover the pan, and cook until liquid has evaporated, 18 to 20 minutes.
Remove pan from heat. Fluff rice using a fork and adjust seasonings accordingly. Garnish with green parts of green onions and chopped dill.

Nutrition Facts : Calories 295.1 calories, Carbohydrate 43.4 g, Cholesterol 20.1 mg, Fat 10.7 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 5 g, Sodium 160.8 mg, Sugar 3.6 g

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Rinse and drain the rice. Combine the rice, coconut water, salt, and coconut oil in a medium saucepan and bring to a boil.
Cover with a tight-fitting lid, reduce the heat to a low simmer, and cook for 45 minutes. Check a few times, especially towards the end as the rice cooks. If at any point it looks like it is becoming dry or sticking, splash in additional coconut water as needed.
Remove from the heat. Add the lemon zest and lemon juice and then fluff with a fork to combine. Cover and let rest for 10 minutes. Stir in the parsley. Enjoy warm.

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